Mexican Chilli Beef Peppers

Serves: 4 x 3 block meals

Ingredients
2oz / 57g cheddar cheese (2 blocks protein)
15oz / 450g lean mince beef (10 blocks protein)
4 red peppers (2 blocks carb)
1 cup / approx 100g onion, chopped (2 blocks carb)
1 1/2 cups / 400g tin tomatoes (2 blocks carb)
1 cup / approx 185g black beans (4 blocks carb)
1/2 cup / approx 105g chickpeas (2 blocks carb)
4 Tsp vegetable oil (12 blocks fat)
2 garlic cloves, chopped
1 red chilli, chopped
1 Tsp cumin seeds
1 Tsp smoked paprika
150ml strong black coffee
Black pepper

For the chilli
1) Gently saute onion, garlic and chilli for a few mins until onion is softened. Add cumin seeds and paprika and cook for a further minute.
2) Add mince and cook until brown.
3) Throw in everything else...tin tomatoes, black beans, chickpeas and coffee (yes, coffee!). Simmer gently for about 30 mins or until the sauce has thickened and is rich dark brown in colour. Season with black pepper.

For the peppers
1) Whilst chilli is simmering, cut top off peppers and scoop out seeds. Stand cut side down on a baking tray and rub skin with small amount of olive oil. Bake in the oven for about 20-25 mins until soft and slightly charred. They should be soft but not collapsed.
2) When chilli is cooked, divide the mixture evenly and fill each pepper. Sprinkle with grated cheese and brown under the grill if you wish.

TIP: Not sure how Nescafe would taste, but give it a go if you haven't got anything else!